Slow-Braised Beef Short Ribs With Roasted Vegetables
Tender, melt-in-your-mouth beef short ribs slow-cooked in rich bone broth. Served alongside crispy, caramelized Brussels sprouts and hearty root vegetables.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthLow energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Joint discomfort
Bring patterns, not guesses
Record timing, severity and movement alongside meals or supplements. New, persistent or worsening pain needs clinical attention.
Track: stiffness + movement
Skin changes
Look beyond one ingredient
Hydration, overall nutrition and health context matter more than crediting a single food or supplement.
Track: skin changes + routine
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 170-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Sheet pan
Time saver
You can make the braised ribs up to two days in advance. The flavors deepen in the fridge, and the fat is easier to skim off the top before reheating.
Do these three things first
- 1Preheat your oven to 325°F.
- 2Prep medium carrots (chopped)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 8 steps complete
Next: Preheat your oven to 325°F
- 01
Preheat your oven to 325°F
Preheat your oven to 325°F.
Tap card to mark done - 02
Generously season the beef short ribs with…
Generously season the beef short ribs with salt and black pepper.
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Heat the olive oil in a heavy
Heat the olive oil in a heavy, oven-safe Dutch oven over medium-high heat on the stove. Sear the ribs on all sides until a deep brown crust forms, about 8 minutes total. Transfer the ribs to a plate.
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Reduce the heat to medium and add…
Reduce the heat to medium and add the chopped carrots and chopped parsnip to the pot. Sauté for 3 minutes, stirring to pick up the savory flavors.
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Pour in the beef bone broth to…
Pour in the beef bone broth to deglaze the pot, scraping up the brown bits from the bottom. Stir in the dried thyme and bay leaf.
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Return the ribs to the pot
Return the ribs to the pot, nestling them among the vegetables. Cover with a tight-fitting lid and transfer to the oven. Braise for 2.5 hours, or until the meat is incredibly tender and easily pulls away from the bone.
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During the last 30 minutes of braising
During the last 30 minutes of braising, place the halved Brussels sprouts on a baking sheet. Toss them with a drizzle of olive oil, salt, and pepper. Roast in the oven alongside the ribs until the outer leaves are crispy and charred.
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Remove the bay leaf from the braise
Remove the bay leaf from the braise. Serve the tender short ribs and root vegetables topped with a ladle of the pan broth, with the crispy Brussels sprouts on the side.
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The nutrition underneath
Why this bowl holds together
The braising liquid is rich in…
The braising liquid is rich in collagen from the bone broth and ribs; spoon it over your meat rather than discarding it.
You can make the braised ribs…
You can make the braised ribs up to two days in advance. The flavors deepen in the fridge, and the fat is easier to skim off the top before reheating.
If your Dutch oven lid isn't…
If your Dutch oven lid isn't heavy enough to seal in the steam, place a sheet of parchment paper under the lid before closing it.
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